Tuscan Rice Salad Recipe

Name: Tuscan Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup arborio rice or 1 cup medium-grain white rice; 3/4 teaspoon salt; 1/4 cup red wine vinegar; 2 tablespoons olive oil (preferably extra-virgin); 1 large egg; 1 tablespoon grated parmesan cheese; vegetable oil cooking spray; 1 cup finely diced cooked pork; 1 cup frozen baby peas, thawed (or 1 small can of peas); 1/3 cup chopped red onion; 3 tablespoons chopped fresh Italian parsley; 6 large lettuce leaves; 1 medium tomatoes, cut into thin wedges

Servings: persons

1 cup arborio rice or 1 cup medium-grain white rice
3/4 teaspoon salt
1/4 cup red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 large egg
1 tablespoon grated parmesan cheese
vegetable oil cooking spray
1 cup finely diced cooked pork
1 cup frozen baby peas, thawed (or 1 small can of peas)
1/3 cup chopped red onion
3 tablespoons chopped fresh Italian parsley
6 large lettuce leaves
1 medium tomatoes, cut into thin wedges

1
Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
2
Whisk vinegar and oil in large bowl. Add warm rice and toss to coat.
3
Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and curds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
4
Stir egg pieces, pork, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup arborio rice or 1 cup medium-grain white rice, 3/4 teaspoon salt, 1/4 cup red wine vinegar, 2 tablespoons olive oil (preferably extra-virgin), and more.

Yes, Tuscan Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuscan Rice Salad

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